Darjeeling tea is one of the most popular varieties of tea grown in India. Besides that, it is also one of the most expensive in the world and because of this fact it has been dubbed the “champagne of the teas”. It originates in the 86 tea estates that are found in the Darjeeling district. The spicy taste is a common feature of the 4 Darjeeling varieties, which have further distinct characteristics.

The classification of the Darjeeling teas is done according to the season in which the tea leaves are harvested. The first one is called Easter Flush and is reaped from March to April. The light appearance and the brisk flavor make the Easter Flush stand out. Secondly, there is the Spring Flush, which is harvested from May to June. Some of the distinctive features of the Spring Flush include the amber appearance and the strong grape-like aroma. Summer Flush is cultivated from July to September. While still as bright as the other Darjeeling varieties, the Summer Flush has the most powerful flavor. The Autumn Flush is cultivated from October to November and is distinguished from the other varieties through its copper tinge and delicate taste.

Brewing this Indian tea variety is not difficult at all. A tablespoon of tea leaves is used per cup. Boiling water is poured on the leaves and the cup is left aside for 3 or 4 minutes. While being very enjoyable on its own, the Darjeeling tea also goes well with milk and sugar. Cooling Darjeeling tea and drinking it as iced tea is also a good choice. However, when served as iced tea, Darjeeling tea should be complemented with a slice of lemon.

As in the case of other expensive varieties of tea, Darjeeling is also counterfeited, so finding a reliable retailer is very important. The major proof that this variety is falsified is the difference between the worldwide trade of tea under this name and the real production. More precisely, 40,000 tons are sold each year as Darjeeling tea, while the manufacturers only produce between 8,000 and 10,000 tons.